liys 
December 3, 
THIS RURA L NEW-YORKER 
HOW TO MAKE CHEESE. 
Please tell me how I can make cheese 
from the milk of six or seven cows. Will 
it pay to do it? L. e. 
New Mexico. 
It is a little difficult to give explicit 
information, owing to climatic conditions 
and not knowing the relative value be¬ 
tween the cost of production and the 
market value of the product. However, 
I can give directions for making cheese 
on a small scale, and I would advise get¬ 
ting experience in making a good quality 
of cheese before going into the business 
on a large scale. For home cheese mak¬ 
ing there are but few utensils required. 
If one were making cheese daily it would 
be advisable to get such utensils as would 
save time and labor, such as a tin-lined 
. vat with tap to run off whey and water, 
and a set of curd knives. One gallon of 
milk will produce one pound of cheese. 
When making butter the skim-milk is a 
valuable by-product used for calves and 
young pigs. When making cheese the 
whole milk is used; this is why some 
farmers object to making cheese.' 
To ascertain whether it would be 
profitable to make cheese one would need 
to know the price the cheese would sell 
for and compare it with the present 
value of the milk. Homemade cheese if 
of good quality will find a ready market. 
In manufacturing cheese on the farm 
the process is simple. The time from 
starting until the cheese is put in the 
press is between four and five hours. The 
milk must be sweet and pure. If the 
fresh morning’s milk is added to the 
milk of the previous evening it will con¬ 
tain about the right amount of acid for 
making cheese. A large tin or new tub, 
in fact any clean vessel, which will hold 
the milk and not injure it, will answer 
as a cheese vat. 
Heat the milk to 86 degrees F. by set¬ 
ting it on the stove anil stirring or by 
placing a clean can of hot water in it, 
and keep as nearly at that temperature 
as possible. Be careful to stir well. If 
the milk gets overheated it will be im¬ 
possible to get good coagulation. If 
cheese is to be colored use one teaspoon¬ 
ful of cheese color to 100 pounds of milk 
(10 gallons). Add color to a pint of 
milk and stir well into the milk in vat. 
For every 25 pounds of milk use one tea¬ 
spoonful of rennet. Good rennet is nec¬ 
essary; junket or rennet tablets are not 
satisfactory. If possible get rennet from 
a cheese factory. Dilute the rennet in a 
cup of cold water, and pour in a stream up 
and down the milk, stirring well all the 
time; continue stirring two or three min¬ 
utes. Cover the vat to keep the milk 
warm. Try the milk occasionally to see 
when it has sufficiently coagulated by in¬ 
serting the index finger into the curd and 
with the thumb making a dent or slight 
cut in the curd just at the base of the 
finger, then slowly moving the finger 
forward; if the curd breaks clean like a 
firm but tender custard it is ready to 
cut. The time from setting or adding the 
rennet to cutting is usually about 20 min¬ 
utes. The more acid there is in milk or 
the older it is the more quickly the ren¬ 
net will act upon it. If milk is overripe 
the cheese will be dry and acidy. 
If making much cheese get a set of 
curd knives. A long-bladed knife will 
do. First cut lengthwise into strips one- 
third of an inch wide, then crosswise the 
same, as well as one can horizontally. 
Begin stirring gently and continue cut¬ 
ting if the carving knife is used until the 
curd is of uniform size. At the same 
time heat may be slowly applied by set¬ 
ting the vessel holding curd in warm 
water, or by standing a clean can of hot 
water into curd. The temperature should 
be slowly raised to 98 degrees. After it 
is the required temperature stir occa¬ 
sionally to prevent the curd from mat¬ 
ting, and the temperature must be main¬ 
tained. The curd is usually ready to 
dip 3j /2 hours from the time the rennet 
is added to the milk. If it is in the right 
condition the curd will feel firm, have a 
shiny appearance, and will fall apart 
when pressed in the hand. If it is in 
this condition it is ready to have the 
whey drawn off. 
A homely test to tell if it is ready to 
have the whey drawn is to take a little 
of the curd, squeeze well and press 
against a hot iron (a stove poker will 
answer the purpose). When gently 
withdrawn it will leave fine hair-like 
threads one-quarter inch long on the iron. 
If the threads are long it is overripe. If 
short it is not-time to draw off the whey. 
If the vat is without a tap, dip the curd 
and whey into a strainer dipper or colan¬ 
der, and put curd in a large cheese cloth 
on a lever butter worker, or on an in¬ 
clined surface where it will drain. Stir 
curd well for 10 or 15 minutes to allow 
whey to escape; then salt at the rate of 
one ounce to every 25 pounds milk. 
Sprinkle the salt over the curd; stir well 
and allow it to stand a little while be¬ 
fore putting in the hoop. The hoop may 
be of wood or tin, but must be round, 
straight, strong and the ends clean cut 
without any rim to them. For using 100 
pounds of milk or less a nice size is seven 
inches in diameter by 14 inches high. 
The circle or follower of wood placed in 
the hoop on top of the curd must fit well, 
or the cheese will have shoulders. 
A bandage made of cheese cloth should 
be placed inside the hoop, and the curd 
put into it and a square of cotton wet in 
hot water, placed on the top before the 
wooden follower is put on. The tem¬ 
perature of the curd when put to press 
should be from 80 to 84 degrees F. Many 
contrivances may be used to apply pres¬ 
sure—a fulcrum and lever press are eas¬ 
ily constructed. Too much weight must 
not be put on at first, and the pressure 
should be increased gradually. The 
next morning the cheese should be taken 
from the hoops, dampened with hot water 
on the outside, the bandage straightened 
and trimmed and the cloth allowed to ex¬ 
tend half an inch over the ends. Cut a 
circle of cheese cloth, the size of the top, 
place carefully on the cheese, cover with 
a square of wet cotton, place the hoop on 
top and force the cheese into it. Finish 
off the other end in the same way, Put 
again to press until the next day. Take 
from the hoop and place in a cool cellar, 
turning it upside down every day for a 
month and then occasionally. Do not 
worry if it moulds. The mould will be 
on the outside and can be scrubbed off 
before cutting the cheese. At the end 
of two months it will be ready for eating, 
but is better if kept for five or six 
months. The cheese if pressed properly 
will not be open in texture. An open 
textured cheese is likely to mould read¬ 
ily. If the milk is sweet and clean and 
the necessary care taken in the manufac¬ 
ture, this method will produce a rich, 
meaty cheese. Margaret e. carrick. 
I H C Manure Spreaders 
Have Proved Their Efficiency 
W HEN it comes to choosing a manure spreader 
there is no need to run any risk. Satisfac¬ 
tion is a certainty if you choose an I H C. 
These machines have been proved under all condi¬ 
tions. Their efficiency is a matter of record. 
The superiority of I H C spreaders is not due to 
anyone featureof construction but to the care—the ma¬ 
terial—the brains—that are used in making every part. 
I H C spreaders have many advantages—all of 
which tend to make the machine, as a whole, more 
perfect than any other. It is folly to suppose that 
one or two good parts make a satisfactory spreader. 
Muffling Turkeys. —A writer in The 
Farmers’ Review tells how he prevents tur¬ 
keys from flying over fences : “Many care¬ 
ful growers of turkeys have their fields 
very properly fenced in with high woven 
fences and by clipping a few feathers from 
one wing or tying a light shingle upon 
their back just over the wings, they are as 
easily controlled as other domestic stock. 
We have found the latter method very good 
to use upon the old mother hens "alone, 
during the entire season, as the young 
birds will not go far from their parent. A 
light shingle, three by eight inches, with 
holes through which soft cotton strings are 
strung, ties this “muffler” securely to the 
top of each wing and the birds cannot go 
farther than over a fence which they might 
jump, which could not be very high.” 
A close comparison between I H C Manure Spreaders and 
others, will result in your choice of one of the IH C line—the 
Kemp 20th Century, the Cloverleaf, or the Corn King. You 
will see the many features which place I H C spreaders so 
far in the lead in simplicity, strength, efficiency, and dura¬ 
bility. You will notice the absence of troublesome gear wheels, 
the few levers, the perfect-working apron, the wide range of 
feed, the light draft, and the other advantages which have 
made I H C spreaders the choice of careful farmers everywhere. 
You also have a wide range of styles and sizes to select from in 
the I HC line. Kemp 20th Century and Corn King Spreaders are of 
the return apron type. Cloverleaf spreaders have endless aprons All 
are made in several sizes ranging in capacity from 30 to 70 bushels. 
See the I HC local dealer for all information and catalogues, 
or, write direct 
INTERNATIONAL HARVESTER COMPANY OF AMERICA 
(Incorporated) 
Chicago USA 
I H C Service Bureau 
What Is it! A clearing house of agricultural data. 
What does It do! Helps farmers to help themselves. 
How can It be used! By sending your farm problems and 
puzzling questions to the Bureau. 
We are cooperating with the highest agricultural authori¬ 
ties and every source of Information will be made available 
to solve your difficulties. We shall bo pleased to have an 
opportunity to assist you. Write the I II C Service Bureau. 
The Secret ot Poultry Success 
7 * 
doesn’t lie in fine buildings or costly birds, or even in any particular kind of food. 
The secret of poultry success lies in making your fowls—blue bloods or scrubs—turn 
everything you feed them—meat, milk, corn, wheat and table scraps—into eggs. 
And this you can do by giving them, in the soft feed, a small daily portion of 
DR, 
(fi 
m 
Poultry PAN-A-CE-A 
Poultry Pan-a-ce-a is a digestive tonic. Not a preparation intended to take the place of food; 
but one to make food available for growth and egg production. It makes good . blood ; it stimu¬ 
lates the flow of digestive j uices; it cleanses the system of waste matter. Ileus receiving it (a 
penny’s worth is enough for thirty fowls one day) become prolific layers. Young chicks thrive 
when a little is added to their food, and old fowls are turned, by its use, into profitable market 
birds. This system is known as “The Dr. Hess Idea.” It teaches that “a poor ration, well digested, 
is better than the best ration poorly digested,” and is responsible for the present prosperous con¬ 
dition of the poultry industry. Dr. Hess Poultry Pau-a-ce-a is sold on a written guarantee—if 
you do not get satisfactory results from its use, your dealer will refund your money. 
1 X lbs., 25c; mail or express, 40c; 5 lbs. 60c; 12 lbs., $1.25; 25 lb. pail, $2.50. 
Except in Canada and the extreme West and South. 
DR. HESS & CLARK, Ashland, Ohio 
Send 2c for Dr. Hess 48-page Poultry Book, free. 
fn* 
0 ® HESS STOCK FOOD 
Often, overtaxed digestive organs cause a cow or 
steer to shrink in milk or lose flesh. The remedy is 
to strengthen animal digestion by giving regular 
doses, twice a day, of Dr. Hess Stock Food. The tonic 
properties of tins preparation act directly on the 
digestive organs and give them strength to perform 
their proper functions. Thus the cow comes back to 
her normal milk flow and the steer to his feed. Sold 
everywhere on a written guarantee. 
100 lbs., $5.00; 25 lb. pail, $1.60. Except in Canada and extreme West and South. 
Smaller quantities at a slight advance. Send 2c for Dr. Hess Slock Book, free 
INSTANT LOUSE KILLER KILLS LICE 
